Blueberry Peach Coconut Crisp

INGREDIENTS

 
For the topping:

• ½ cup cooked quinoa
• ½ cup quick cooking oats
• ½ cup almond flour
• ¼ t. cinnamon
• 2 t. coconut oil
• ¼ cup unsweetened shredded coconut
• 2 T. agave nectar
• ¼ cup chopped walnuts

For the filling:

• 4 medium peaches, cored and sliced
• 6 oz. blueberries
• 2 T. lemon juice
• ½ t. vanilla extract
• ¼ cup honey

DIRECTIONS

1. Whisk together the quinoa, oats, almond flour, shredded coconut and cinnamon. Cut in the coconut oil and agave nectar.
2. Toss the sliced peaches with the lemon juice. Add the blueberries and cinnamon and mix well. Mix in the honey and vanilla extract. Pour into a greased (I just used a little coconut oil but if your pan is well seasoned, you may not have to grease it at all. The one I used is still fairly new so I added a layer of coconut oil to it.) 10 inch cast iron skillet or a baking dish. Top with the topping and then sprinkle with the chopped walnuts.
3. Bake at 350° for 40-45 minute or until the fruit is bubbly and the topping is slightly browned.
4. Serve with coconut whipped cream, if desired.

Recipe Author: Thisgalcooks